Modification of the ferric reducing antioxidant power (FRAP) assay to determine the susceptibility of raw milk to oxidation

International Dairy Journal

Volumn 34, Issue 2, 2014, Pages 177-179

  Amamcharla, Jayendra K ^a,b   Metzger, Lloyd E ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL FACILITIES; CONSUMER COMPLAINTS; FERRIC REDUCING ABILITY OF PLASMAS; FERRIC REDUCING ANTIOXIDANT POWER (FRAP) ASSAYS; FLAVOR DEVELOPMENT; PRO-OXIDANTS; REFRIGERATED STORAGES; TOTAL ANTIOXIDANT CAPACITY;

ANTIOXIDANTS;

OXIDATION;

EID: 84886691616     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.09.004     Document Type: Article

References (4)

1. Benzie I.F.F., Strain J.J. The ferric reducing ability of plasma (FRAP) as a measure of "Antioxidant Power": the FRAP assay. Analytical Biochemistry 1996, 239:70-76.
2. Chen J., Lindmark-Månsson H., Gorton L., Åkesson B. Antioxidant capacity of bovine milk as assayed by spectrophotometric and amperometric methods. International Dairy Journal 2003, 13:927-935.
3. Ryan L., Petit S. Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea. Nutrition Research 2010, 30:14-20.
4. Smet K., Raes K., De Block J., Herman L., Dewettinck K., Coudijzer K. Achange in antioxidative capacity as a measure of onset to oxidation in pasteurized milk. International Dairy Journal 2008, 18:520-530.